Developing the next generation of New Zealand hops
The Clayton Innovation Project (CIP) is our ongoing program of developing and evaluating new hop varieties. We are working in partnership with the Bioeconomy Science Institute (formerly through its Plant & Food Research Group) to bring new and exciting hop varieties to the market in future years.
The selected hop varieties will be evaluated to assess commercial viability. The varieties will be assessed for ā
Aroma and flavour via rigorous sensory and brew testing
Unique characteristics and market suitability
Agronomic suitability (specifically yield)
The varieties will be scaled on our farms and commercialised accordingly, over the next decade.
The first hop to be commercialised from the CIP partnership is CIP 014, which will be launched in early 2026 and available for brewers to purchase soon thereafter.
CIP 014
An exciting hop with sweet peach, juicy orange, ripe passionfruit and sticky mango, all layered to create a vibrant tropical juicy fruit character.
- Alpha acids % 12.0-14.0
- Beta acids % 4.5-6.0
- Cohumulone % 25-35
- Total oil (ml/100g) 0.8-1.3
CIP 076
A hop with an intense ripe orange, peach, nectarine and mango character along with a nice earthy aroma.
- Alpha acids % 8.5-10.0
- Beta acids % 5.0-6.0
- Cohumulone % 34-37
- Total oil (ml/100g) 1.4-1.8
Research & Development
